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Cold Veggie Pizza

Cold Veggie Pizza is a hit with kids and adults alike! Layered with crescent rolls, a ranch-seasoned cream cheese, Cheddar cheese, and loads of bright and crunchy vegetables, this is the best veggie pizza recipe I’ve ever made! It is perfect for cookouts, holidays or even a light lunch.

I grew up on this classic veggie pizza appetizer, and if you think this 90s recipe won’t hold up today, you’d be absolutely WRONG. In fact, I might appreciate this recipe even more as a 30-something momma. This cold veggie pizza is easy to make, so colorful and a crowd-pleaser.

Turns out, adding a ranch-flavored cream cheese blend to veggies turns a picky toddler into a veggie-eating machine. Funny how that works. Pairing cheese with veggies is a great way to get picky kiddos to eat a serving of dairy and get the nutrients they need to build strong bones and bodies.

What vegetables should you use for veggie pizza? The short answer: any that you want! Of course, I have my own favorites: mini sweet bell pepper rings, broccoli, radishes, cucumbers, and cherry tomatoes. This combo is super flavorful, crunchy, juicy, and so bright and colorful.

I recommend assembling veggie pizza within 2-4 hours of when you’re serving it. That said, you can absolutely prep all the ingredients in advance so they’re ready to go! The crust can be baked two days ahead of time, covered in plastic wrap and stored at room temperature. The cream cheese blend can also be whipped up and stored in the fridge for two days and the veggies can be chopped a day in advance.

For another fun and delicious pizza-themed appetizer, try Cheesy Pizza Pinwheels, which also have a delicious “sauce” made with cream cheese and Greek yogurt.

Cold Veggie Pizza

Photo of Cold Veggie Pizza
  • 30 minutes
  • 14 minutes
  • 44 minutes
  • 16 servings


2 tubes crescent roll sheets
12 ounces cream cheese, softened
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon dried parsley
Salt and pepper, to taste
1 cup shredded cheddar cheese (optional)
4-5 cups chopped or sliced veggies


  1. Preheat oven to 375°F. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
  2. Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill and parsley. Season to taste with salt and pepper.
  3. Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired.
  4. Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days but is best served within 2-8 hours.

Notes: Sour cream can be substituted for the Greek yogurt. If you can't find crescent sheets, you can substitute crescent rolls, but you will have to roll out the dough, so the seams are no longer visible. My favorite veggies to use are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli and quartered cherry tomatoes. The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza until two hours or less before serving.


  1. I used to make this a lot when my children were growing up. They loved it, so it was a great snack for them. I haven’t made it for years, but am about to make one this week. This recipe has made me very hungry for it!!

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